Loosely pack crabmeat into cakes about 3 inches in diameter and ¾ of an inch thick, either using round cookie cutters or hands to shape it. Repeat until all crabmeat mixture is formed into cakes. (This recipe makes 6 large cakes, or can be halved to make 4 small cakes.)

Heat oil in a large skillet over medium-high heat. Using a spatula, transfer cakes to skillet, and cook until golden brown, about 3-4 minutes on each side, using a second spatula if needed to gently flip them.